The clocks go back this week – instead of bewailing the loss of daylight, why not use the extra hour to prep some freezer-ready meals for the darker nights ahead?
Think you know chicken and rice?
A shortcut to all the soul-nourishing comfort of Hainanese chicken rice, this poached chicken with ginger-garlic sauce is both a delicious dinner and an important lesson in the life-changing magic of poaching chicken. Let’s just say you’ll be cooking all your rice in chicken stock from now on.
DINNER TONIGHT
Delayed gratin-fication
Make this Chicken, bacon & Wensleydale gratin ahead of time, pop it in the freezer and your future self will thank you. Oozy, cheesy and laced with green cabbage, it’s just the ticket for dark weeknights when your cooking motivation is dwindling.
Make Chicken, bacon & Wensleydale gratin
SIP OF THE WEEK
Head for the hills
A glass of fizz is always special, but what about when it’s grown on the UNESCO World Heritage hills of Conegliano and Valdobbiadene? Waitrose is the only supermarket to offer this beautifully balanced No.1 Rive Prosecco Superiore, a bubbly filled with white flowers and crisp apple flavours.
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Rachel Aldridge, Waitrose senior buyer for frozen, chooses her favourites from the freezer aisle
Waitrose Frozen Raspberry Tart
“This tart can be defrosted in the oven in 10 minutes, giving it a gorgeous crispy base. The raspberries are plentiful and have a wonderful balance of sweetness and acidity.”
Ottolenghi Salted Malted Chocolate Ice Cream
“The ultimate indulgence for any chocolate lover, this thick, silky ice cream is made with 35% West Country cream and Ecuadorian chocolate. With a touch of sea salt, it’s incredibly moreish.”
itsu Chicken Gyoza
“itsu has developed an amazing range of products. I add these gyoza to a spicy broth with vegetables and noodles for a restaurant-style dinner that’s ready in less than 10 minutes.”
No.1 Roasted Garlic, Lemon King Prawns and Scallops Bake
“New this month, this superb seafood medley cooks in just 25 minutes. Perfectly sweet scallops with succulent prawns – I mop up the butter with a chunk of warmed bread.”
Shop No.1 Seafood Medley Bake
IN MY BASKET
Frozen peas are Elli Donajgrodzki's hardest-working freezer tenants
Waitrose’s acting food content editor relies on these little gems for a burst of year-round freshness. Try them in her Simple pea risotto
“While I love the ritual of shelling peas, their short season and the practicalities of a busy family life make that a rare treat. Frozen peas, then, become a year-round saviour. Petit pois are harvested while small and frozen quickly to capture their intense, clean flavour. It’s this burst of brightness that I’m craving when the nights turn in. They require minimal cooking to retain that pop-in-the-mouth bite – there’s nothing worse than a dry or chalky pea.”
The great indoors
Shall we stay in this month? The October issue of Waitrose Food makes a strong case for it, ready to make you and your kitchen firm friends. Pick up a free copy (saving you £5) with your My Waitrose card.
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